Spare rib spuds

ABSTRACT

A method of cutting (potatoes) or (spuds) so that they resemble spare ribs. Once the “Spare Rib Spuds” basic form is cut you then cut ¼-inch deep cuts across the grain in ½-inch increments all the way up the entire length of the “Spare Rib Spuds.”

This Application claims priority of Provisional Application Ser. No. 60/559, 694 Filed on: Apr. 3, 2004

DESCRIPTION

(Spuds) or (Potatoes) namely cut up and constructed in a method to look like Spare Ribs. My “Spare Rib Spuds” manner and process of making and using the same, as set forth in the following.

BACKGROUND OF THE INVENTION

My “Spare Rib Spuds” have significance in the field of (Potatoes) or (Spuds) prepared fresh daily or frozen and packaged for Trade and Industry and they have a geographical significance with Idaho (Potatoes) or (Spuds).

BRIEF SUMMARY OF THE INVENTION My present invention provides a new construction method for cutting (Potatoes) or (Spuds), including the unique design of their cuts, and their ornamental appearance. BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWING

There are 4 figures of drawing and 1 sheet of drawing.

DETAILED DESCRIPTION OF THE INVENTION:

My “Spare Rib Spuds” look like what I (called) them or (named) them “Spare Rib Spuds” by the construction method of making and using the invention.

My “Spare Rib Spuds” are a creative, innovative, new idea of cutting (Potatoes) or (Spuds) into a new unique design and ornamental appearance.

They don't look like the old French fries do in appearance.

There are 9 steps to completing the process of making my “Spare Rib Spuds.”

The best mode of carrying out my invention now is a self contained Bar-B-Que concession stand. 

1. A method of preparing (potatoes) or (spuds) comprising of soaking, scrubbing and rinsing unpeeled (potatoes) or (spuds) with a vegetable brush.
 2. The method of claim No. 1 wherein you cut the butt ends off of the (potatoes) or (spuds)
 3. The methods of claim No. 2 wherein you cut the (potatoes) or (spuds) in half lengthwise with the grain.
 4. The method of claim No. 3 wherein you place the flat side down with the butt ends on bottom. Then from off the right sides of both spud halves cut ⅛-inch off both halves lengthwise with the grain.
 5. The method of claim No. 4 wherein from the butt ends of the spud halves, on the flat sides, come up in ½-inch increments and cut ¼-inch deep cuts across the grain up the entire length of the spud halves.
 6. The method of claim No. 5 wherein you spread each half to open the ¼-inch deep cuts slightly.
 7. The method of claim No. 6 where you then place flat sides down with the butt ends on bottom.
 8. The method of claim No. 7 wherein then starting from the right sides of both spud halves, towards the left sides, cut lengthwise with the grain, making ½-inch thick cut pieces from both halves.
 9. The method of claim No. 8 wherein they are deep-fried, baked or barbequed. Season as desired.
 10. The method of claim No. 9 wherein the (potatoes) or (spuds) are now “Spare Rib Spuds.” 